Couve-de-Bruxelas Assada

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant dairy-free side dish reimagines roasted Brussels sprouts with a punchy Asian-inspired flair. By roasting the sprouts at a high temperature until the outer leaves are deeply caramelised and almost charred, you unlock a nutty sweetness that perfectly balances the savoury depth of the fish sauce dressing. The addition of fresh mint and coriander stems provides a bright, herbaceous lift that transforms this humble brassica into a genuine showstopper.

Perfect for those seeking a modern twist on traditional Sunday roasts or a bold addition to a dinner party spread, this recipe is all about texture. The homemade spiced puffed rice topping adds a satisfying crunch, while the red Thai chilli brings a gentle warmth to the palate. Serve these sprouts as a healthy, flavour-packed accompaniment to grilled meats or as part of a plant-forward feast.

Ingredients for Roasted Brussels Sprouts

900g Brussels sprouts, trimmed and halved lengthwise
3 colheres de sopa de óleo de canola
2 colheres de sopa de manteiga sem sal
60ml Asian fish sauce (preferably Tiparos brand)
60ml de água
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped coriander stems
1 dente de alho, picado
1 (1 1/2-inch) fresh red Thai chilli, thinly sliced crosswise, including seeds
90g crisp rice cereal such as Rice Krispies
1/4 teaspoons canola oil
1/4 teaspoons shichimi togarashi (Japanese seven-spice blend)
Garnish: coriander sprigs
torn mint leaves
chopped spring onions

How to make Roasted Brussels Sprouts

Preheat oven to 232°C with rack in upper third.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Stir together all dressing ingredients until sugar has dissolved.

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.